INSPECTION REPORT Health Protection ABAI-BM7R87

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE February 27, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE March 03, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted food debris build up on the bulk food bins and ice holder containers in the upstairs bubble tea area. B) Sanitizer in the upstairs sandwich prep area was from yesterday and was in a closed container with the lid on - no sanitizer detected. Corrective Action(s): A) Do a thorough cleaning of the bulk food bin containers B) Ensure sanitizer is prepared at the start of each day before any food preparation takes place. Ensure sanitizer is readily available (ie. not closed and inaccessible). Sanitize food contact surfaces routinely throughout the day, minimum every 2hrs-4hrs or as needed. Change sanitizer routinely throughout the day to maintain minimum required concentrations.. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted a container of uncovered rice noodles stored beside the hand sink in the kitchen. The rice noodles were in the 'splash zone' of the hand sink. B) Noted broken scoops and bowls used to dispense foods in bulk food containers. These scoops and bowls were also stored in the bulk foods. Corrective Action(s): A) Keep all foods covered at all times and do not store food/food container in the splash zone of the hand sink. Note: it is not recommended to install a splash guard on the side of the sink due to its orientation - the sink should be accessible to the staff on the end of the cookline B) Obtain proper scoops for bulk food bins and do not store the scoops inside the foods. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted several bulk food bins with either bowls for scooping or with scoops that had broken handles. B) Noted table on the rice cookers Corrective Action(s): Obtain proper scoops and keep them stored outside of the foods in a sanitary manner/location. B) Remove tape from rice cookers. Repair/replace rice cookers as needed. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted a large pot of broth at 71C beside the cookline. Staff member said once the small pot on the stove is finished he will put the large pot back on the burner. Premises only uses beef broth and this was done prior to lunch. Staff member said the large pot would be turned over quickly. Corrective Action(s): It does not seem likely for staff to be able to safety lift a large full pot of hot broth and put it back on the stove. Hot foods should be maintained at 60C or higher by using a burner or hot holding unit. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- All hand wash stations were fully equipped (soap, paper towel, hot and cold running water) and fully accessible. - All coolers were at 4C or less (ie. walk in cooler, prep cooler units, sliding two door cooler...etc). - Walk in freezer -18C - Small amount of bean sprouts for immediate use stored on ice at time of inspection - Pearls for bubble tea were just being prepared at time of inspection. Ensure pearls are maintained as per the foodsafety plan. - Hot holding of rice, broths and bahn mi meats all higher than 60C. See violation code 311 re: keep all broths on the stove at all times. - Ice machine appeared clean with scoop for ice stored outside of the ice - Meat slicer was in use at time of inspection. Ensure meat slicer is taken a part and thoroughly washed/sanitized after each use. - Overall general sanitation satisfactory. No obvious signs of pest activity noted. - Quat sanitizer at the source dispenser, container with cloths submerged in the kitchen and spray bottles at the drink making area (where single use paper towels are used to wipe) were 200ppm. See violation code 302 re: sanitizer at the upstairs sandwich/bubble tea area. - High temperature dishwasher achieved 73.4C (with min/max probe thermometer). * Discussed hazard ratings and scores with operator at time of inspection (as per her request). Provided operator with a copy of the Hazard Rating Checklist at time of inspection.